Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India.The word “gulab” is derived from the Persian words gul (flower) and āab (water), referring to the rose water-scented syrup. “Jamun” or “jaman” is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert Luqmat Al Qadi is similar to gulab jamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both Luqmat Al Qadi and Gulab Jamun may have derived from aPersian dish, with rose water syrup being a common connection between the two.
Gulab Jaman is a delicious soft and warm sweet to eat. Gulab jamun is a milk-solids based dessert.Gulab Jamun is originated from West Bengal in India. It is popular in countries of South Asia such as India, Sri Lanka, Nepal, Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica.
In Nepal, it is widely known as Lal Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk.Milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated ,in India and pakistan. These milk solids, known as khoya in Pakistan and India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148 °C.The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron.
These days,gulab jamun mix is also commercially available. Gulab jamun is often served at weddings and birthday parties.
When it makes at home fresh Gulab Jaman gives an enormous taste.